Desert Messenger

September 19, 2012

Desert Messenger is your local connection for news, events, and entertainment!

Issue link:

Contents of this Issue


Page 21 of 23

Page 22 Recycle... it all adds up! Recycle your empty inket cartridges and used cell phones! NO TONERS, PLEASE DROP OFF LOCATIONS: • Horizon Community Bank • Quartzsite Library • Senior Center • General Store • Business Chamber Sponsored by Proud Neighbors of Quartzsite Great Bake-Free Dessert Ideas (StatePoint) According to top des- sert experts, there's a whole world of alternatives to baking. "My mind usually turns to frozen treats such as popsicles or sorbet; for something a bit more elegant I'll whip up a chocolate ganache tart with cookie crust," says Lindsay Landis, author of the new book, "The Cookie Dough Lover's Cookbook." Landis has created over fi fty recipes using egg-free cookie dough that is safe to eat raw. By repurposing your favorite desserts, you can take the need for baking out of the equation. For example, if you love pie, consider a graham cracker, whipped cream and candied fruit based dessert that can be created in minutes and served cold. No matter what you come up with, adding a garnish of exotic fresh fruits like kiwi, pineapple and mango will wow your guests with a boost of natu- ral sweetness. Or create a parfait of frozen yogurt, fresh strawberries and a variety of nuts. Directions: September 19, 2012 In a microwave-safe container or glass measuring cup, microwave milk 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla. Place 1/2 tablespoon chocolate chips in the bottom of each of four 1/3-cup ice-pop molds or small paper cups. Top each with milk mixture. Insert sticks and place molds in freezer. Freeze until solid, at least 3 hours. For a bit of inspiration, try out this perfect no-bake treat from Landis: Invisible Cookie Dough Ice Pops Makes: 4 pops Active time: 5 minutes Total time: 3 hours Ingredients: 1 1/4 cups milk (skim, 2 percent, or whole) 1/3 cup light brown sugar, packed Pinch salt 1 teaspoon vanilla extract 2 tablespoons mini semisweet chocolate chips NOTICE to Advertisers: Please check your ad(s). Errors/corrections must be submitted before deadline, to be published in the next available edition of the Desert Messenger. DEADLINES are printed - in multiple locations - in EVERY issue of the Desert Messenger! For rates and deadlines visit PUZZLE PAGE ANSWERS (from page 20) To release pops, run molds under warm water 20 to 30 seconds; they should slide right out. If using pa- per cups, simply peel cups away and discard. If your ice-pop mold does not include built-in sticks or a lid to hold them in place, you may fi nd yourself with sticks pointing every which way but up. To prevent this, stretch a layer of plastic wrap over the top of the mold and secure it with a rubber band. Cut a small slit in the plastic, centered over each pop, and insert a stick through each opening. Alternatively, you can adjust sticks as necessary after about 45 minutes of freezing, when the pops aren't yet frozen solid. For more no-bake dessert ideas, visit You don't need an oven. You just need ingenuity to create crowd-pleasing treats. of the Desert Messenger Email: DEADLINE is WED. SEPT. 26 for Oct. 3rd issue Phone: 541-218-2560

Articles in this issue

Links on this page

Archives of this issue

view archives of Desert Messenger - September 19, 2012